Black-Eyed Peas in Tamarind-Coconut Curry - Imlee Lobhia
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Yields:
-
9 cups
ingredients
- 3 cups black-eyed peas, soaked overnight and drained
- 1 teaspoon ground turmeric
- 8 cups boiling water, divided
- 2 inches piece dried tamarind pulp (or 1 tsp tamarind paste)
- 1 large tomatoes, peeled and diced
- 1 tablespoon coconut oil
- 1 medium onion, finely diced (red or yellow onion)
- 1 inch piece fresh ginger, peeled and grated
- 2 garlic cloves, minced
- 1 -3 1 -3 serrano peppers (stemmed and finely sliced) or 1 -3 cayenne chile (stemmed and finely sliced)
- 1 tablespoon dark brown sugar
- 1 teaspoon ground coriander
- 2 teaspoons red chili powder
- 1 tablespoon salt
- 1 cup coconut milk (regular or light)
- 1 tablespoon chopped cilantro, for garnish
directions
- Combine the peas, turmeric and 7 cups of the water in a heavy-bottomed 6 quart or larger stockpot or Dutch oven over medium-high heat and bring to a boil.
- Reduce heat to medium-low, partially cover, and simmer for 30-40 minutes, until the peas soften. Remove from heat and let stand while preparing the remaining ingredients - they do not need to be drained.
- Soak the tamarind pulp in the remaining cup of water for 30 minutes. Break apart with a fork and squeeze the pulp with your hand. Strain through a fine strainer, discarding the solids.
- Place the tamarind juice and tomato in a food processor and grind into a watery paste. Reserve.
- Warm coconut oil in an 8-in skillet over medium-high heat. Add the onion and cook for 6-7 minutes until browned and caramelized. Add the ginger and garlic and cook for 1 minute.
- Slowly and carefully add the tamarind-tomato paste, the fresh chiles and the brown sugar to the frying pan. Stir well and cook for 4 minutes. Remove from the heat and transfer the mixture to the stockpot with the black-eyed peas.
- Return the stockpot to medium-high heat and add the coriander, red chile powder and salt. SImmer, uncovered, for 10 minutes.
- Add the coconut milk and cook for 1 minute or so, until warmed through. Remove from heat.
- Transfer to a serving bowl. Garnish with the cilantro. Serve with white or brown basmati rice, roti or naan.
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RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!